Home » Vegetable Crepes with bechamel stracchino

Vegetable Crepes with bechamel stracchino

by Ada Parisi
5 min read

A starter for a vegetarian dinner, But even a first tasty and a little’ different from the usual. They are chive crepe with a white sauce with the cheese and so many mixed vegetables stewed in a pan .It can serve as, fold in half on themselves, or like you see in the photo at the end of the recipe, that is open and with the sauce in the Center. In both cases they are nice to look at and good to eat, especially if you will use seasonal vegetables you prefer.

Ingredients for 6 people:

for cracks and the filling

  • 60 grams of flour
  • 150 ml whole milk
  • 2 eggs
  • a little bit of finely chopped chives
  • salt and pepper
  • 30 grams of butter
  • a red bell pepper
  • two Zucchini
  • a leek
  • half an onion
  • two carrots
  • extra virgin olive oil just enough to cook the vegetables

for the bechamel stracchino

  • 250 ml whole milk
  • a tablespoon of flour
  • 15 grams of butter
  • a pinch of nutmeg
  • 150 grams of stracchino

Prepare the dough for cracks: in a bowl place the flour, the eggs, salt and pepper. Join floor half the milk, stirring quickly with a whisk until the mixture is smooth and then add the rest of the milk. Leave to rest for at least 30 minutes. Meanwhile, wash and chop the vegetables and cut them into small pieces: each vegetable fried goes alone in extra virgin olive oil. Cooking should be responsive because the vegetables should be crisp and bright colours. The leek and onion you can fry them together.

For the bechamel stracchino, put butter in a saucepan, melt over low heat, then add the flour and mix: you will get the roux, a firm dough with butter and flour. Slowly add the milk, stirring until the roux becomes a dense and smooth dough and then liquid. Add salt and cook over medium heat stirring constantly until the béchamel thickens: at this point, combine cream cheese, diced and, fire off, melt in the hot bechamel.

Add the chives to the batter for crepes, mix well on the bottom. Heat a non-stick pan of about 24-26 cm greased with butter and pour a ladleful of mixture: It's turn’ all around the surface of the Pan so that the coat evenly and cook for about a minute. When will the ' bubbles’ on the surface and cracks will detach from the bottom, turn and cook one minute on the other side. Set aside and proceed the same way with the other. Fill each crepe with bechamel stracchino and a little diced mixed vegetables and serve immediately, Decorating with a drizzle of chive.

THE PAIRING: with a mild and creamy dish as these crepes recommend a Gavi Docg sparkling produced by The Mesma. We suggest, in particular, “The Bubbles” for its liveliness and delicacy.

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Loretta April 3, 2013 - 19:13

is very inviting

conunpocodizucchero.it April 3, 2013 - 16:35

call me back to himself this delight!!!!!

fratelli_ai_fornelli April 3, 2013 - 22:25

Thank you Helen and Loretta!! A big kiss!


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